Yield: 1 batch
|½ pounds||Dried figs|
|½ pounds||Ground almonds|
|2 ounces||Cocoa powder|
|Grated rind of 1 lemon|
|½ pounds||Granulated sugar fluid ounces water|
Mince the figs finely or put them through a food processor. Assemble all the rest of the dry ingredients, except for the sugar, in a mixing bowl. Combine the sugar and water in a heavy saucepan. Bring to the boil, stirring only until the sugar is dissolved. Then boil without stirring for a minute or two, *just* until it has thickened and is slightly reduced. Remove from the heat and beat in the remaining ingredients. The mixture will be very stiff. Return to the heat and cook gently until it is slightly shiny and comes away from the sides and bottom of the pan in a mass. This only takes a few minutes. Pat into an 8-inch cake tin or shallow dish. Allow it to cool, then cut into small squares and sprinkle with granulated sugar.
The authors mention that this recipe comes from Ursula Bourne's Portuguese Cookery and in her book it is called Morgado de figos do Algarve. They note that this is an easy recipe to make and it keeps well.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95